key component- ten days and counting

When entertaining a crowd it's best to get your “bookends” out of the way. Nothing beats an appetizer or dessert that can be safely stashed in the deep freeze. Because these pretty key lime tarts must be frozen, they are the perfect finish to my dinner for twenty. While impressive these little darlings take less than a half hour to make. You’ll have no problem finding a spare moment to get this key component to your party out of the way.

Don’t tell my mother but her recipe comes together in a snap because I substituted ready made graham cracker crusts that come in handy little tins.

Another essential ingredient is Nellie and Joe’s key lime juice. Don’t be tempted to use any other bottled kind.

Preheat oven to 325 degrees. Place individual pie shells (in their tins) on a rimmed baking sheet.

In a large bowl whisk together the egg yolks and cream of tarter until frothy.

Stir in the condensed milk.

Whisk in the key lime juice.

Pour ¼ cup filling into each individual pie shell. Bake for 15 minutes at 325 degrees.

Cool on a rack. Wrap in plastic wrap and refrigerate until chilled. Once completely chilled place in a Ziploc bag and freeze overnight and up to for up to three weeks.

To serve, unwrap. Carefully remove the pie from the tin.

Place on a plate, garnish with a dollop of whipping cream and a little lime zest.

(For more tricks of the trade in creating a dinner for twenty click on the previous three posts and stay tuned for more to come)